Black-eyed Pea-and-Ham Dip

Prep: 20 min., Cook: 13 min.

Yield: Makes 12 appetizer servings

Ingredients

• 1/2  cup  diced country ham
• 2  (15.8-oz.) cans black-eyed peas, rinsed and drained
• 3/4  cup  water
• 1  large tomato, finely chopped
• 2  green onions, sliced
• 1  celery rib, finely chopped
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  olive oil
• 1  to 2 Tbsp. apple cider vinegar
• Cornbread crackers

Preparation

1. Sauté ham in a lightly greased large nonstick skillet over medium-high heat 3 to 5 minutes or until lightly brown; stir in black-eyed peas and 3/4 cup water. Reduce heat to medium, and simmer 8 minutes or until liquid is reduced by three-fourths. Partially mash beans with back of a spoon to desired consistency.

2. Stir together tomato and next 5 ingredients. Spoon warm bean mixture into a serving dish, and top with tomato mixture. Serve with crackers.

Note: Prepare dip 24 hours in advance, if desired; then reheat before serving.